Freeze-drying technology
Freezedried vegetables or foods, its biggest feature is to retain the product's color, aroma, taste, shape and the nutrients of the original ecological food. It is also called aerospace food. It is a natural, green, safe, convenient and nutritious food today.Water (H2O) can be solid (ice), liquid (water) and gas (vapor) under different pressures and temperatures. The change from liquid to gas is called "evaporation", and the change from solid to gas is called "sublimation".
Vacuum freezedrying is to freeze the material containing a large amount of water into a solid by cooling in advance. Then the water vapor is directly sublimated from the solid under vacuum conditions, and the substance itself remains in the ice shelf when it is frozen, so its volume does not change after drying, and it becomes loose, porous, and has good rehydration performance. In a word, freeze-drying is the heat and mass transfer at low temperature and low pressure.The full name of Freeze Drying is Vacuum Freeze Drying, or freeze-drying for short, also known as Drying by Sublimation, which is to freeze dried liquid materials into solids, and use ice under low temperature and reduced pressure conditions. The sublimation performance is a way to dehydrate the material at low temperature to achieve the purpose of drying.
Expire date :14/05/2024
